Sunday, October 9, 2011

Banana Nut Bread with Orange Liqueur Laced Whipping Cream

This is the most delicious banana nut bread ever and very moist. My friends cannot believes this bread is gluten free! This is my hubby's favorite! 

Here is my recipe:

1 1/4 cups Jackie's Quick Bread Flour Blend (recipe follows)
1 teaspoon baking soda
1/2 teaspoon Rumford baking powder
1/2 teaspoon salt
1/2 cup butter (no substitutes), softened
1 1/4 cups sugar
5 medium overly ripe bananas, mashed
2 large eggs
1/2 cup walnuts, roughly chopped

And, here is what I did:

1. Preheat oven to 350 degree Fahrenheit. Grease and flour 1 8 1/2-inch loaf pan; set aside.

2. Place dry ingredients, except sugar, in medium sized mixing bowl. Blend together thoroughly; set aside.

3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs and continue to beat. Add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.

Just look at the rise on this loaf!
4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes our clean. Remove from oven and place loaf pan on cooling tack for 10 to 15 minutes. Turn out on to a platter.

5. To serve, slice into 1/2 -inch slices. Place a dollop of Orange Liqueur Laced Whipped Cream (recipe follows) and a sprig of mint.

Servings: 8              Yield: 1 loaf

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 340 calories, 156 calories from fat, 17.9g total fat, 77mg cholesterol, 357.4mg sodium, 320.6mg potassium, 44.5g carbohydrates, 2.6g fiber, 35g sugar, 3.8g protein

Here are my tips for success:

1. Overworking gluten free flour is impossible. The longer you mix gluten free breads and the longer you let them rest prior to baking. the better the product.

2. Once cooked, handle as little as possible because the texture is very fragile.

3. If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.

4. Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of  your oven. Begin checking at 45 minutes and ever 10 minutes thereafter until a toothpick comes out clean.

Orange Liqueur Laced Whipping Cream

1/2 cup whipping cream
2 tablespoons powdered sugar
1 1/2 tablespoons orange liqueur
1/2 tablespoon orange extract

1. Place whipping cream in small mixing bowl. Using a hand-held electric mixer, beat on high speed until stiff peaks form.

2. Add powdered sugar; using a rubber spatula, thoroughly combine. Stir in orange liqueur and extract. Refrigerator until ready to serve. Best if used within an hour.

Servings: 8        Yield: 1/2 cup

Total Time: 10 minutes

Nutrition (per serving): 60 calories, 48 calories from fat, 5.5g total fat, 20.4mg cholesterol, 5.7mg sodium, 15.1mg potassium, 2.7g carbohydrates, <1g fiber, 2g sugar, <1g protein.

Jackie's Quick Bread Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar

In large mixing bowl, carefully measure and combine all ingredients. Place mixture in an airtight container; store in refrigerator until needed.
Yield: 6 1/4 cups

Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.

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